| 摘要 |
FIELD: production of unique smoked delicacies. ^ SUBSTANCE: method involves washing eggs and exposing to thermal processing; shelling; holding in edible salt solution and smoking; after procedure of holding in edible salt solution, slightly drying with air having temperature of 50-60 C during 2-3 min; smoking during 30-40 min in electrostatic field; placing within hermetically sealed vacuum package and, before sending for realization, holding at storage temperature of 5-10 C during 12-14 hours. Apparatus has smoke generator, smoking chamber and needle-type corona electrodes located within smoking chamber, egg holders with isolators, and smoke distributing partition walls. Corona electrodes are made detachable and shaped as needles positioned on metal plate and fixed on side walls of smoking chamber. Smoking chamber is equipped with additional electrode comprising corona needles at its both sides and fixed within upper part of said chamber. Egg holders are formed as containers with bottom, cover and transverse partitions made from corrosion-resistant metal net. Smoke-distributing partitions are arranged in lower part of smoking chamber, under egg holders. ^ EFFECT: improved quality of ready product, intensified smoking process, increased efficiency of technique, and reduced consumption of power. ^ 3 cl |
